Henning Gesellschaft für Nahrungsmitteltechnik mbH

"Our company was formed in 1957 by Wolfgang Henning, a qualified and experienced food technologist. He began experimenting with different methods of smoking meat and fish in 1946 with the aim of shortening the time required for smoking food and at the same time reducing the carcinogens which form during food smoking and are a potential health hazard. He succeeded in producing smoke flavorings based on salt and sugar, themselves traditional food flavorings which have been used in cooking and food production for centuries. The salt and sugar function as carrier substances which impart a smoky flavor and aroma into the product without it ever having come into contact with real smoke. The addition of HENNING's smoked salt or sugar has advantages for both food manufacturers and consumers. For the manufacturers it means a much faster manufacturing process and therefore product turnover, as well as a significant reduction in weight loss due to drying out, a normally unavoidable process during conventional food smoking. For the consumers it means they can enjoy smoked foods which are much less of a health hazard than conventionally smoked products."